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The formula is straightforward, as formulas tend to be, but also allows for great variation. Here it is:
- 2 tablespoons fat
- ½ pound onions, sliced
- 1 pound veggies, chopped
- 3 cups liquid
- Seasonings: spice, acid, sweet, salt, umami
- Cook.
- Purée.
- Season.
- Garnish.
The Secret to a Really Good Soup Every Time
This no-fail formula works with whatever is freshest right now. Recipes for asparagus, cream of fennel and Moroccan carrot soups demonstrate what a little inspired seasoning can do.
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